Proof-of-concept study of a whey protein isolate based carbon dioxide indicator to measure the shelf-life of packaged foods
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-014-0015-6.pdf
Reference9 articles.
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3. Puligundla P, Jung J, Ko S. Carbon dioxide sensors for intelligent food packaging applications. Food Control. 25: 328–333 (2012)
4. Chanamai R, McClements DJ. Comparison of gum arabic, modified starch, and whey protein isolate as emulsifiers: influence of pH, CaCl2 and temperature. J. Food Sci. 67: 120–125 (2002)
5. Malamud D, Drysdale JW. Isoelectric points of proteins: A table. Anal. Biochem. 86: 620–647 (1978)
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